Here, wheat berries are cooked with maple-sweetened, spiced milk to make a homey pudding. Try it for dessert or even breakfast--adjusting the maple syrup to your preference.

Marie Simmons
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sort through wheat berries carefully; discard any stones. Rinse well. Place in a large heavy saucepan and add water to cover by 2 inches. Bring to a boil, reduce heat to medium-low, cover and simmer, adding more water if necessary, until the wheat berries are tender, about 1 hour. Drain well.

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  • Place the wheat berries and 2 tablespoons milk in a food processor. Pulse, scraping down the sides as necessary, until most of the wheat berries are coarsely chopped (some may remain whole).

  • Combine the chopped wheat berries, the remaining 3 cups milk, cinnamon stick, orange zest and salt in a Dutch oven or other large, heavy-bottomed pot and bring to a boil. Reduce heat to medium-low and cook, stirring often to prevent sticking, until the mixture is very thick, 25 to 30 minutes. Remove from the heat; discard the cinnamon stick and orange zest. Stir in maple syrup and vanilla.

  • Serve warm or chilled, sprinkled with cinnamon and topped with a dollop of maple yogurt, if desired. (Stir in more milk if the pudding gets too thick as it stands.)

Tips

Make Ahead Tip: Cover and refrigerate the cooked wheat berries (Step 1) for up to 2 days or freeze for up to 1 month. Cover and refrigerate the pudding for up to 2 days.

Note: Wheat berries of any variety (hard, soft, spring or winter) can be used interchangeably. Labeling is inconsistent--you may find them labeled “hard red winter wheat” without the words “wheat berries.” Find them in natural-foods markets and online at kingarthurflour.com. Some recipes instruct soaking overnight, but we found it unnecessary.

To cook: Sort through wheat berries carefully, discarding any stones, and rinse with water. Bring 4 cups water or broth and 1 cup wheat berries to a boil. Reduce heat to a simmer, cover and cook, stirring occasionally, until tender, but still a little chewy, about 1 hour. Drain.

Nutrition Facts

179.2 calories; protein 6.7g 14% DV; carbohydrates 34.9g 11% DV; exchange other carbs 2.5; dietary fiber 2.6g 10% DV; sugars 17.4g; fat 1.4g 2% DV; saturated fat 0.6g 3% DV; cholesterol 4.8mg 2% DV; vitamin a iu 188.3IU 4% DV; vitamin c 0.3mg 1% DV; folate 4.8mcg 1% DV; calcium 151.6mg 15% DV; iron 1mg 5% DV; magnesium 14.9mg 5% DV; potassium 187.4mg 5% DV; sodium 63.1mg 3% DV; thiaminmg 3% DV; added sugar 12g.

Reviews (4)

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4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/30/2016
A little sweet I made this with Einkorn wheatberries and unsweetened almond milk. I find the Einkorn wheatberries to have a natural sweetness and even unsweetened almond milk to be a little sweet. That being said - adding the maple syrup actually made my version TOO sweet although still delicious. Next time I will omit it altogether. In addition I think using a whole vanilla bean as opposed to vanilla extract next time will kick this up a notch. Pros: Doesn't taste healthy Cons: Too sweet Read More
Rating: 4 stars
12/13/2011
Really good! I used brown rice instead of wheatberries as I did not have any. Turned out great but I think I needed to simmer for a little longer as it was a tad thin. Will definetely make again! Read More
Rating: 5 stars
10/30/2011
This is so great! It tastes like grapenut pudding but without all the eggs. I made it with soymilk and it came out great. I also used 1/2 maple syrup and 1/2 honey for the sweetener. I've made it twice now and everyone loves it! I cook the wheat berries for 30 minutes in the pressure cooker with no pre-soak and they come out perfect. Read More
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Rating: 5 stars
10/30/2011
This has become a family favorite in my house. My husband begs me to make it! I didn't believe my friend when she said it would be a healthy replacement to rice pudding - but it absolutely is!! Yummy! Read More